Cheesy JalapeÃ±o Grits
1 tablespoon butter or margarine
1 red bell pepper, chopped into 1-inch pieces
1 yellow bell pepper, chopped into 1-inch pieces
1 tablespoon finely chopped fresh jalapeÃ±o pepper
1 clove garlic, finely chopped
3 cups chicken broth
1 cup evaporated milk
1 cup quick grits
1 1/2 cups (6 oz.) shredded Monterey Jack cheese with jalapeÃ±o peppers
1 seasoning of salt and pepper, if desired
MELT butter in large, nonstick skillet over medium-high heat. Add peppers and garlic; cook, stirring occasionally, for 5 minutes or until peppers are tender. Remove peppers; keep warm. Allow skillet to cool slightly.
ADD chicken broth and evaporated milk to skillet and bring to a boil; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for 8 to 10 minutes or until grits are thickened. Add pepper mixture and cheese; stir until cheese melts. Season with salt and pepper, if desired.